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Dewanee Khitchree

Dewanee Khitchree


A delightful blend of rice and pulses


Prep Time45 minutes


  • 37 g green gram whole (moong), picked, washed
  • 27 g lentil (masoor dal), picked, washed
  • 40 g split red gram (arhar dal), picked, washed
  • 40 g bengal gram (chana dal), picked, washed
  • 400 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • 100 ml refined oil
  • 6 g salt
  • 1 g turmeric (haldi) powder
  • 1 g red chilli powder
  • 9 g ginger (adrak) paste garlic
  • 9 g garlic (lasan) paste


1. Heat the refined oil in a deep pan; add the green gram, lentil, split red gram, and Bengal gram; stir to mix well. Reduce heat and stir-fry for 5-7 minutes. Add I cup water and bring to the boil. Cook until the mixture is tender
2. Add the salt, turmeric powder red chilli powder ginger and garlic pastes; mix well. Add the drained rice and stir to mix well with the cooked grams.
3. Add 3/4 cups water and bring to the boil. Reduce heat and cook until the rice is tender and the water is absorbed.
4. Cover with a tight lid and keep in a preheated oven (170°C / 325°F) for 10 minutes.